Cuisine:

• Eclectic

Death & Co. Description:
Death & Co. sounds like how drinkers feel the morning after too much tipple, but it's old slang---from the prohibition era---describing a speakeasy. That's the vibe the co-owners hope to replicate here, from the mysterious wood-paneled exterior to an interior steeped in deep blacks and silvers. The extensive cocktail list comprised of drinks from that era (updated for today's palates) and menu are both painstakingly constructed. Start with concoctions like the old-fashioned, reconstructed as a 19th Street special (bourbon, lemon juice, Aperol and muddled tangerine); or the "Oaxaca old-fashioned" (tequila, mescal, agave nectar, angostura and orange bitters with a flamed orange twist). Chef Jacques Godin's menu complements the diverse libations: fresh, sweet Kumamoto oysters served on the half shell three ways, with lime-infused mescal, yuzu mustard and citrus relish. Surf 'n' turf arrives as a pairing of tartares with salmon and beef. Even home-style food like macaroni and cheese is blended with Jarlsberg and Parmesan before it is baked and drizzled with truffle oil.


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